So, I know I just posted a salmon recipe not that long ago (grilled salmon tacos with peach & cucumber salsa), but the local, wild-caught stuff is just so GOOD & FRESH & ABUNDANT right now, I can’t resist it whenever I look at it. I’m taking full advantage of it’s season and will not apologize for it. Plus, one can never really have enough simple, heart- & whole body-healthy recipe options, right?
I love using fresh dill with fish and I can’t say enough about the cherry tomatoes overflowing everywhere & the perfect late-season corn. I’m really wishing summer produce would never go away. This is the end, this is the end, my friend.
I made this for dinner the other night and my husband & kiddos unanimously decided that this meal should go on the blog. So, DONE…as requested, dear family. Enjoy!
2 ears corn, kernels cut from cob (about 1 1/2 cups)
1 cup halved cherry tomatoes
1/2 c. diced cucumber
2 green green onions – greens and whites thinly sliced
3 T. dill – chopped
2 T. white wine vinegar
1 T. olive oil
3 oz. crumbled sheep’s milk Feta (about 3/4 cup)
sea salt & fresh ground pepper, to taste
1 1/2 pounds center-cut salmon (about 1 inch thick), cut into 4 pieces
sea salt & fresh ground pepper
In a medium saucepan, heat water until boiling. Add corn and blanch 2 minutes. Drain and place in an ice bath to cool completely. Drain well and place in a medium bowl.
To the corn, add the tomatoes, cucumber, green onions, dill, vinegar, oil, feta and salt & pepper. Mix gently to combine.
Preheat grill on medium-high for at least 10 minutes. Drizzle salmon pieces on both sides with olive oil and season with salt & pepper.
Oil grill grates and place salmon, skin side down, on grill. Close lid and cook for 4 minutes. Flip, close lid and cook 4 more minutes. Remove from grill and let rest a few minutes.
Remove skin, if desired, or leave it on and eat it crispy :). Serve salmon along with salad.